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Pineapple Ricotta Muffins

15-oz. container ricotta cheese
1/2 cup vegetable oil
1 egg
1 cup crushed pineapple
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 teaspoon salt

Preheat oven to 400 degrees. In a blender combine cheese, pineapple, oil and egg; blend until smooth. Combine dry ingredients, and fold in cheese mixture. Fill muffin cups half full, and bake about 20-25 minutes, until tops are light golden. Makes 18.